INGREDIENTS
130 g
chopped celery
130 g
peeled and chopped carrot
175 g
1 heaping cup diced white onion
1 19 ounce can
Chickpeas
1/2 cup
Cilantro, packed fresh
1 tsp
Coriander, ground
3 cloves
Garlic
1 tbsp
Ginger, fresh
1 28 ounce can
Tomatoes, no-salt added
1/2 cup
Coconut milk, light
3 cups
Vegetable broth
1/2 cup
Quinoa
2 tsp
Curry powder
1
Salt and pepper
1 tsp
Cumin, ground